Pesto Pasta Recipe

Boil water

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tablespoon of salt to the water.

Cook pasta

Add 12 oz dried pasta to the boiling water and cook according to package instructions until al dente (usually 8–11 minutes depending on shape). Stir occasionally to prevent sticking.

Reserve pasta water and drain

Before draining, scoop and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside while you finish the sauce.

Toast nuts (optional)

If using pine nuts or walnuts, place them in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 2–4 minutes. Transfer to a plate to cool.

Pulse pesto ingredients

In a food processor, add 2 cups packed fresh basil leaves, toasted nuts, 2 garlic cloves (peeled), and 1 teaspoon lemon juice. Pulse several times to chop the ingredients finely.

Add cheese and oil

Add 1 cup freshly grated Parmesan and 1 teaspoon salt to the processor. With the motor running, slowly stream in 1 cup extra-virgin olive oil until the mixture comes together into a smooth (or slightly textured) sauce. Stop and scrape down the bowl as needed.

Adjust seasoning & texture

Taste the pesto and season with 1 teaspoon freshly ground black pepper and more salt or lemon juice if desired. If the pesto is too thick, thin with 1–2 tablespoons of the reserved pasta water until it reaches a saucy consistency.

Combine pasta and pesto

Return the drained hot pasta to the pot or a large warm skillet over low heat. Add about 3/4 cup of the pesto to the pasta. Toss vigorously, adding reserved pasta water a few tablespoons at a time to loosen the sauce and create a glossy coating. Use up to the reserved 1 cup as needed to achieve desired creaminess.

Enrich sauce (optional)

If you want a silkier, richer sauce, stir in 1 tablespoon unsalted butter while tossing until melted and incorporated.

Plate and garnish

Transfer pesto pasta to serving bowls. Sprinkle with 1 tablespoon extra Parmesan, the optional toasted pine nuts, and 1 teaspoon lemon zest if using. Finish with an extra drizzle of olive oil and a crack of black pepper to taste.

Serve

Serve immediately while hot. Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days; refresh with a splash of olive oil or pasta water before using.